Process for preparing baked goods containing fibers and hydrocolloids

ABSTRACT

Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.

This application is a continuation-in-part of U.S. Ser. No. 366,902,filed Jun. 15, 1989, and now abandoned.

TECHNICAL FIELD

Our invention relates to the production of doughs and batters forproducing baked goods, particularly reduced-fat and fat-free baked goodshaving a shelf-life, softness, and acceptance comparable to theirfull-fat counterparts. Our invention can also find utility for producingfat-containing baked goods which have improved shelf-life.

While it may be possible to merely remove or lower the fat component ofsome baked goods and still obtain an edible product from the oven, thesefat-free or reduced-fat baked goods tend to rapidly stale and are oflittle commercial use. Also, removing or reducing the fat from bakedgoods formulations may change the properties of the dough or batter suchthat normal bakery processing is made difficult. Thus,commercially-acceptable ways to reduce or eliminate fat from baked goodsare much sought after. Also, techniques to improve the shelf-life ofconventional, full-fat baked goods is a much sought after goal.

BACKGROUND ART

Many prior art disclosures recite the incorporation of materials such asgums, cellulosic fiber or protein into batter and dough formulations.These teachings, however, have not enabled the production ofhigh-quality, no-fat or reduced-fat baked goods which have been widelyaccepted in the marketplace. Among such prior art patents are: U.S. Pat.Nos. 3,234,027 to Jertson et al.; 3,574,634 to Singer; 4,109,018 toThompson; 4,143,163 to Hutchinson et al.; 4,198,438 to Singer et al.;4,219,580 to Torres; 4,424,237 to Wittman; 4,431,681 to Hegedus et al.;4,451,490 to Silverman et al.; 4,503,083 to Glicksman et al.; 4,774,009to Feeney et al.; 4,824,683 to Hodgson et al.; and published EPOapplication 340,035 and published PCT application 89/01813 both to Chenet al.

DISCLOSURE OF THE INVENTION

The present invention is directed to the use of hydrated, polysaccharidehydrocolloids, either alone or in combination with hydrated insolublefiber and/or protein material, in wheat flour-containing doughs andbatters in order to improve the functional and/or organolepticattributes of baked goods produced from such doughs and batters. Bakedgoods which incorporate the teachings of this invention have been foundto have improved texture, mouthfeel, softness, moistness,moisture-retention, shelf-life, flavor-enhancement, fatty attributesand/or volume.

The use of hydrated, polysaccharide hydrocolloids, together with, asdesired, hydrated insoluble fiber and hydrated protein material, astaught in this invention, will find utility in a wide variety of bakedgoods, particularly where it is important or desired to eliminate orreduce fat content, to prevent or control moisture migration, topreserve moisture-related softness and/or mouthfeel, or to impartlubricity to the mouthfeel of the product. It is believed that thehydrated, polysaccharide hydrocolloids, with or without added insolublefiber and/or protein material, function, in part, as an efficient waterbinder and is able to retain increased levels of moisture in the bakedgood without substantially increasing the water activity of the bakedgood.

It is speculated that the hydrated, polysaccharide hydrocolloids, withor without added insoluble fiber and/or protein is able to function as areservoir of bound moisture which is able to slowly release thismoisture into the baked good as moisture is passed from the baked goodto the ambient atmosphere. It is also speculated that the fibercomponent disrupts or otherwise reduces any gummy texture which couldresult from the presence of the polysaccharide hydrocolloids. Bakedgoods prepared in accordance with this invention will usually have aninitial moisture content which is greater, typically at least 3%greater, than their conventional counterparts. This moisturedifferential should increase over time during normal storage anddistribution of the products, as the baked goods of this inventionappear to lose moisture at a slower rate than their conventionalcounterparts.

The polysaccharide hydrocolloids are incorporated into the dough orbatter composition in a hydrated state, preferably as a preformed,aqueous dispersion. The addition of unhydrated polysaccharidehydrocolloids directly to conventional dough or batter processes doesnot provide enough water and/or enough time to permit adequate hydrationof the hydrocolloids, as materials such as flour and sugars absorb largeamounts of water before the polysaccharide hydrocolloids are hydrated.When added in the form of an aqueous dispersion, the dispersion shouldhave a thick, paste-like consistency and a viscosity of at least 4,preferably at least 6 and most preferably at least 8, as measured at 40°F. using a Brookfield Model HAT Viscometer with a helipath stand and asize-D, T-Bar spindle at 5 RPMs (scale 0-100). The aqueous dispersionshould also have a solids content, basis the amount of polysaccharidehydrocolloid, insoluble fiber, protein and water components present inthe dispersion, of from 2 to 35% by weight, preferably from 5 to 30% andmost preferably from 9 to 25%. The solids content of the dispersion willbe adjusted based primarily on obtaining a viscosity which is easy tohandle and incorporate into the dough or batter, as well as the amountof water which may be tolerated in the dough or batter and the nature ofthe desired baked good.

The polysaccharide hydrocolloids used in this invention are preferablywater-soluble, non-gelling gums, such as xanthan, guar, CMC(carboxymethyl cellulose) and the like. Gums which form gels, such asalginates, pectin, kappa and iota carrageenan and the like are notpreferred for use in this invention. Non-polysaccharide hydrocolloids,such as gelatin, have not been found to be suitable for use in thisinvention.

A combination of an anionic polysaccharide hydrocolloid and agalactomannan polysaccharide hydrocolloid has been found to be preferredfor use in this invention. The anionic polysaccharide will preferablyinclude within its molecular structure dependent carboxylic acid groups.Xanthan gum and carboxymethyl cellulose are such polysaccharides.Galactomannans are polysaccharides composed of mannose and galactose.Guar gum, a galactomannan which has a mannose-to-galactose ratio ofabout 1.8:1, has proven to be well-suited for use in this invention.

Combinations of xanthan gum and guar gum at a weight ratio of 1:4 to4:1, preferably 1:3 to 3:1 and most preferably about 1:1, have beenfound to be highly preferred for use in this invention. Xanthan gum is ahigh molecular weight polysaccharide which is obtained by pure culturefermentation of glucose with a bacterium of the genus Xanthamonas, suchas Xanthomones campestris. Xanthan is a heteropolysaccharide made up ofbuilding blocks of D-glucose, D-mannose and D-glucuronic acid. Guar gumis isolated from the seeds of the guar bean (Cyamposis TetraqonaolobasL. taub.) which is native to India and Pakistan.

As utilized in this invention, the insoluble fiber will also beincorporated into the dough or batter composition in a hydrated state ina manner comparable to the addition of the hydrated, polysaccharideshydrocolloids. Thus, typically, the hydrated, insoluble fiber will beadded in the preformed aqueous dispersion which contains the hydrated,polysaccharide hydrocolloids. The insoluble fiber which may be employedin this invention can be any edible fiber material, including powderedcellulose (at least 95% insoluble fiber). Fiber derived from cerealgrains (e.g., oat, wheat, corn, soy, etc.) is well-suited for use inthis invention. Oat fiber, which contains a relatively-high level (atleast 85%) of insoluble fiber, soy fiber and wheat fiber have beensuccessfully used in the practice of this invention. The particles offiber in the aqueous dispersions of this invention may have an averageparticle size of between about 10 and 200 microns, preferably between 10and 100 microns. The size of the fiber particles will be a function ofthe particle size of the selected raw material and the amount of fiberparticle fracture resulting from the mixing and/or homogenizationemployed to produce any aqueous dispersion.

The protein material which can be used in this invention may be anessentially-pure protein, as in the case of whey protein or casein, oras part of a protein containing material, such as dry non-fat milksolids, dried egg whites, soy protein, wheat protein, wheat gluten, etc.Non-fat milk solids (about 36% protein) and wheat gluten have been foundto be particularly useful in this invention. Proteins, such as casein,which form protein micelles in an aqueous dispersion should also besuitable for use in this invention. The protein may be at leastpartially denatured as denatured protein has higher water absorptionproperties than undenatured protein. For purposes of this invention, theprotein material, as previously noted for the hydrocolloid and fibermaterials, is in a hydrated stated as it is incorporated into the doughor batter.

If an aqueous dispersion is used in the practice of this invention, thedispersion may contain additional ingredients such as dispersing agents(e.g. sugars and/or maltodextrin), free-flow agents, preservativesystems (e.g. potassium sorbate), flavor systems and coloring agents.Emulsifiers are not needed in the aqueous dispersions of this invention;however, if included, emulsifiers would be present at a level below thatof the polysaccharide hydrocolloids. The pH of the dispersion should bemaintained above about 5.0 in order to avoid adverse effects upon anyprotein component. In any dispersion produced, according to thisinvention, the components of the aqueous dispersion do not form acomplex. Although not preferred, the components could be hydratedseparately and three dispersions added to the batter or doughformulation. The materials of this invention are thus unlike thegum-protein complexes described in the aforementioned Chen et al.disclosures.

This invention has been found to be useful in the production of bakedgoods, such as, but not limited to, bread-type products (e.g., breads,rolls and bagels), sweet goods, pastries, danish, doughnuts, cakes,cookies and the like. It may be desirable to modify existing dough orbatter formulations and processes in order to optimize the use of ourinvention, but this can be done on a product-by-product basis, asdesired, by skilled bakers.

It would also be possible to dry, such as by freeze drying, anyhydrocolloid-containing dispersions desired for use according to thisinvention. This dried material could then be hydrated prior to beingincorporated into a dough or batter formulation.

All percents and ratios used throughout this disclosure are by weightand based on the dry weight of any hydrated hydrocolloid polysaccharide,insoluble fiber and/or protein. Thus, if a fiber material contains bothsoluble and insoluble constitutents, only the weight of insoluble fiberis considered. Likewise, if a protein material, such as milk solids orvegetable protein concentrates, contain non-protein components, only theweight of the protein is considered. It should be noted that anypolysaccharide hydrocolloid, insoluble fiber or protein material whichis merely added in a conventional manner to a dough or batterformulation in an unhydrated state is not a component which isconsidered to be hydrated according to the terms of this invention. Itis, however, specifically contemplated that this invention can beutilized in batter and dough formulations which do include added,unhydrated polysaccharide hydrocolloids, insoluble fiber and/or proteinmaterials.

This invention is particularly useful in the formulation of fat-free orreduced fat baked goods. The lubricity, softness and/or moistnessnormally provided to baked goods by fatty material, such as vegetableshortening, appears to also be provided by the hydrated, polysaccharidehydrocolloid materials disclosed herein. According to another embodimentof this invention, the softness and/or moistness of conventional,fat-containing baked goods may be increased or extended by addition ofhydrated polysaccharide hydrocolloids to the dough or batterformulation.

According to the fat-free or reduced-fat embodiments of this invention,hydrated polysaccharide hydrocolloids may be used in place of fat at arate of about one part hydrocolloid for each 40 to 60 parts of fat.Preferably aqueous dispersions are prepared so that the use of thedispersion for fat will be at a ratio of 0.5-1.5:1, typically about 1:1.

As used herein, fat-free or substantially fat-free is meant that thedough or batter is free of overtly added fat materials, such asshortening. Low amounts of fat that would naturally be present fromother ingredients, such as flour, or glyceride materials, such asmonoglycerides, which could be present in the dough or batter asemulsifiers and/or dough conditioners are not to be excluded by the termfat-free. Baked goods which have a fat content of less than 0.5 gramsper serving are considered to be included in the term "fat-free".

According to this invention, for products other than high fiber breads,the hydrated polysaccharide hydrocolloids are included in dough orbatter formulations at a level of from 0.1 to 4.0, preferably 0.25 to2.0, parts per 100 parts of flour. According to a preferred embodimentof this invention, hydrated insoluble fiber is also present in the doughor batter at a level of 0.1 to 5.0, preferably 0.1 to 2.0, per 100 partsof flour. The ratio of polysaccharide hydrocolloid to insoluble fibershould be from 1:0.8-3.5 in the case of cakes, pastry, danish, sweetdoughs, cookies and the like; however, for producing low-calorie,high-fiber bread products it may be desired to employ a higher ratio offiber such as 1:3.0-6.0.

It should be noted that caloric reduction which results from thepractice of this invention can arise from the reduction of the fat levelin baked goods and not replacement of flour by fiber and/orhydrocolloid. A fiber level of less than 5% by weight of the flourcontained in the baked good is suitable for use in the aqueousdispersions of this invention. This fiber level is quite unlike thehigh-fiber, low-caloric breads known in the art.

The addition of hydrated protein material to the dough or batterformulations and baked goods of this invention is thought to bedesirable. Hydrated protein should be included at a level of at least0.1 parts per 100 parts of flour. In instances where protein iscontained in an aqueous, polysaccharide hydrocolloid dispersion, it willbe desirable that the ratio of hydrocolloid to protein in the dispersionbe from 1:1.1-4.5 and that the aqueous dispersion be added to a flour orbatter formulation such that the protein in the dispersion amounts to0.1 to 8 parts per 100 parts flour. The protein content of the flourcontemplated for use in this invention are within the conventional rangeof about 7 to 14% with the lower protein flours preferred for cakes andthe higher protein flours preferred for breads.

A benefit derived from the use of a prepared aqueous dispersion is thatany of the materials contained therein can be hydrated at a location ortime remote from the production of the dough or batter. In this mannerexisting bakery processes do not have to be modified.

According to a specific embodiment of this invention, aqueousdispersions are prepared which contain polysaccharide hydrocolloid,insoluble fiber and protein at a weight ratio of 1:0.8-6.0:1.1-4.5,preferably 1:0.8-3.5:1.5-3.5 and most preferably 1:1.5-2.0:2.0-3.0.

The process for preparing the aqueous dispersion may be any techniquewhich both hydrates the ingredients and produces a uniform distributionof solids within a stable aqueous dispersion. The process may beaccomplished in a one, two or more step operation. Most typically,however, a procedure is followed in which the dry ingredients are firstcombined in a batch-type mixer and the resulting mix is passed through amixing unit which will produce a uniform aqueous dispersion, such as ahomogenizer or a continuous mixer. Thereafter, the dispersion should bepasteurized such as by heating to above about 160° F. for up to tenminutes. The dispersion is preferably maintained at 40° F. (4.4° c.) orbelow in order to ensure microbial stability. Cooling of the dispersionbelow 45° F. (7.2° C.) prior to use in a dough or batter is thought tobe desirable even in the event the dispersion is utilized immediatelyafter production.

EXAMPLE 1

A series of loaf cakes were prepared using the following batterformulation:

    ______________________________________                                        Ingredient      Parts (by weight)                                             ______________________________________                                        Water           15.47                                                         Frozen Egg Whites                                                                             18.36                                                         Emulsifiers     0.89                                                          Flavor/Color    1.08                                                          Sucrose         28.67                                                         Flour           23.60                                                         Nonfat Dry Milk 2.62                                                          Salt            0.26                                                          Preservative    0.11                                                          Instant Starch  1.53                                                          Leavening Acid  0.41                                                          Baking Soda     0.41                                                          Added Ingredients                                                                             (as stated)                                                   ______________________________________                                    

For formulating the batters, all liquid ingredients, including anyaqueous dispersion, were added to a mixer followed by sugar, flour andthe remaining dry ingredients. The added ingredients were all includedin the aqueous dispersion unless otherwise noted. Mixing was continuedfor about one minute at high speed and the resulting batter was pumpedthrough a continuous mixer (Oakes machine), divided into 439 gramportions and then baked into loafs at 425° F. for 5 minutes and 375° F.for about 31 minutes.

    ______________________________________                                        ADDED                                                                         INGREDIENTS                                                                   (parts by weight)                                                                        A       B       C    D    E     F                                  ______________________________________                                        NFDM       --      11.35   --   --   13.976                                                                              11.35                              Guar Gum   0.825   0.824   --   --   1.009 0.824                              Xanthan Gum                                                                              0.825   0.824   --   --   1.009 0.824                              Fiber      --      3.71    --   --   --    (F)                                Dextrose   --      1.85    --   --   2.276 1.85                               Maltodextrin                                                                             --      1.442   --   --   1.772 1.442                              Water      98.35   80      100  --   80    83.71                              Alternate Protein                                                                        --      --      --   --   --    --                                 Lactose                                                                       Alternate Gum                                                                            --      --      --   --   --    --                                 ______________________________________                                        ADDED                                                                         INGREDIENTS                                                                   (parts by weight)                                                                        G        H       I       J, K, L                                                                             M                                   ______________________________________                                        NFDM       11.35    5.68    11.35   --    --                                  Guar Gum   0.824    0.412   0.824   0.824 1.00                                Xanthan Gum                                                                              0.824    0.412   0.824   0.824 1.00                                Fiber      3.71     1.86    3.71(I) 3.71  4.52                                Dextrose   1.85     0.935   1.85    1.85  2.25                                Maltodextrin                                                                             1.442    0.721   1.442   1.442 1.76                                Water      80       90      80      80    80                                  Alternate Protein                                                                        --       --      --      4.09  --                                  Lactose                             7.26  9.45                                Alternate Gum                                                                            --       --      --      --    --                                  ______________________________________                                        ADDED                                                                         INGREDIENTS                                                                   (parts by weight)                                                                        N        O      P, Q, R                                                                              S      T                                    ______________________________________                                        NFDM       11.35    11.35  11.35  (Q)    11.35                                Guar Gum   1.65     --     --     0.824  0.825                                Xanthan Gum                                                                              --       1.65   --     0.824  0.825                                Fiber      3.71     3.71   3.71   3.71   3.71                                 Dextrose   1.85     1.85   1.85   1.85   1.85                                 Maltodextrin                                                                             1.442    1.44   1.44   1.443  1.443                                Water      80       80     80     80     80(R)                                Alternate Protein                                                                        --       --     --                                                 Lactose    --       --     --                                                 Alternate Gum                                                                            --       --     1.65                                               ______________________________________                                    

PROCEDURE FOR ADDITION OF ADDED INGREDIENT

A--6.56 parts of a hydrated gum dispersion were included in the batterformulation.

B--1.31 parts of the dry ingredients were added to the batter and anadditional 5.25 parts of water were included in the batter formulation.

C--An additional 5.25 parts of water were added to the batterformulation.

D--No additions were made to the batter formulation.

E--6.56 parts of a hydrated gum and protein-containing dispersion wasincluded in the batter formulation.

F--6.56 parts of a fiber-free, hydrated gum and protein-containingdispersion was added to the batter formulation as was 0.24 parts of dryoat fiber.

G&H--6.56 parts of a hydrated gum, oat fiber and protein-containingdispersion was included in batter formulation.

I--6.56 parts of a hydrated gum, fiber, protein-containing dispersionwas included in the batter formulation. The fiber was powderedcellulose, (Solka Floc 200) having an average fiber length of 35 micronsand at least 95% insoluble fiber.

J--6.56 parts of a hydrated gum, oat fiber, wheat proteinisolate-containing dispersion was incorporated into the batterformulation. The wheat protein isolate (LSI a product of LibertyEnterprises) was about 90% protein. Lactose was added to the dispersionas a filler.

K--Same as J with substitution of vital wheat gluten (about 80% protein)for the wheat protein isolate.

L--Same as J with substitution of egg albumen for the wheat proteinisolate.

M--6.56 parts of a hydrated gum and oat fiber-containing dispersion wasincorporated into the batter formulation.

N&O--Same as G.

P--Same as O with substitution of lambda carrageenan (Viscarin GP 209from Marine Colloids Division of FMC) for xanthan gum.

Q--Same as O with substitution of locust bean gum for all the xanthangum.

R--Same as O with substitution of locust bean gum for one-half theweight of xanthan gum.

S--5.82 parts of a hydrated, protein-free, gum and fiber-containingdispersion was added to the batter formulation as was 0.74 parts of dryNFDM.

T--Gums were hydrated in 2.0 parts of water; NFDM was hydrated in 2.0parts of water; and fiber was hydrated in 1.24 parts of water. The threedispersions and the dextrose and dextrin were incorporated into thebatter formulation.

RESULTS

(Organoleptic and appearance evaluations of samples A to F and H to Rcompared to "G" standard at days 1 and 6, respectively. Differencesfound on day 1 were also apparent on day 6, unless otherwise noted):

    ______________________________________                                        Sample      Day 1         Day 6                                               ______________________________________                                        G           Very good grain,                                                                            Slightly drier and less                             (standard - most                                                                          texture appearance                                                                          fresh than day 1;                                   preferred overall)                                                                        and mouthfeel;                                                                              moisture and freshness                                          higher moistness                                                                            better than 6-day,                                              than commercial,                                                                            fat-containing                                                  fat-containing                                                                              pound cake.                                                     (about 16%                                                                    in batter)                                                                    pound cake.                                                       A           Much stickier,                                                                              Slightly drier.                                                 slightly gummier,                                                             crumblier texture                                                 B           Wooly texture;                                                                              Drier.                                                          slightly more                                                                 open grain;                                                                   less moist.                                                       C           Rubbery texture,                                                                            Very dry and                                                    decreased loaf                                                                              stale; not                                                      volume; not   acceptable.                                                     acceptable                                                        D           Low loaf volume,                                                                            Very firm and                                                   firm, dry, tough;                                                                           dry; not                                                        not acceptable.                                                                             acceptable.                                         E           Firmer texture,                                                                             Not as moist,                                                   wooly, drier, fairly fresh.                                                   very tight grain.                                                 F           Close in texture                                                                            Same.                                                           and appearance,                                                               not quite as tender.                                              H           Slight tunnelling                                                                           Some mold growth.                                               of grain, airier,                                                             poor eye appeal,                                                              sticky top,                                                                   good moisture.                                                    I           Top of loaf   Same.                                                           slightly uneven and                                                           rougher, slightly                                                             drier.                                                            J           Good eye appeal,                                                                            Drier texture                                                   slightly drier                                                                              and mouthfeel.                                                  mouthfeel.                                                        K           Less tough and                                                                              Very good quality loaf                                          gummy; good grain                                                             and texture.                                                      L           Slightly tougher,                                                                           Slight off-flavor.                                              good eye appeal.                                                  M           Good eye appeal,                                                                            Less tough mouthfeel.                                           less firm, tighter                                                            grain, slightly                                                               less gummy.                                                       N           Spongy, some  Sticky top.                                                     tunnelling, slightly                                                          gummy, dry                                                                    mouthfeel, good                                                               grain.                                                            O           Slightly pilly,                                                                             Very sticky top.                                                spongy, less moist,                                                           slightly gummy.                                                   P           Dry and crumbly;                                                                            Drys out mouth;                                                 very short break.                                                                           hard to swallow.                                    Q           Very crumbly, short                                                                         Same.                                                           break, poor                                                                   eye appeal.                                                       R           Crumbly, short                                                                              Same.                                                           break, good eye                                                               appeal.                                                           S           Poor eye appeal,                                                                            Drier than control.                                             collapsed, gummy,                                                             sticky top, wooly                                                             and dries out mouth.                                              T           Slightly less moist.                                                                        Close to standard,                                                            slightly pilly,                                                               slightly drier.                                     ______________________________________                                    

EXAMPLE 2

An aqueous dispersion was produced with the following composition:

    ______________________________________                                        Ingredient           (Weight %)                                               ______________________________________                                        Water                79.7                                                     Xanthan gum           1.0                                                     Guar gum              1.0                                                     Dextrose              2.3                                                     Oat fiber (88.4% insoluble fiber)                                                                   3.6                                                     Milk solids non-fat (36% protein)                                                                  12.4                                                     ______________________________________                                    

The dispersion was prepared by thoroughly blending all the dryingredients and then, using a Hobart A-200 mixer with a 20-quart bowland a wire whip, mixing all of the ingredients for 30 seconds on 2ndspeed. This pre-mix was then passed through a Gaulin laboratoryhomogenizer (14M-8TA) at 1500 psi 1st stage and 500 psi 2nd stage. Theresulting product was a smooth aqueous dispersion with a moisturecontent of 81.5% and a pH of 6.7.

EXAMPLE 3

A loaf cake was prepared with the following batter formulation:

    ______________________________________                                        Ingredient           (Weight %)                                               ______________________________________                                        Aqueous dispersion (Example 2)                                                                      9.8                                                     Emulsifiers           1.5                                                     Sugars               28.5                                                     Flour                24.1                                                     Pregelatinized Starch                                                                               0.8                                                     Leavening Agents      0.8                                                     Flavors & Colors      0.6                                                     Liquid Egg Whites    19.6                                                     Water                14.2                                                     Preservative          0.1                                                     ______________________________________                                    

The batter ingredients were mixed in a two-stage continuous mixer andbaked in loaf pans. The resulting cake had excellent grain, texture andvolume and was commercially-acceptable after 7 days of ambient storage.The moisture content of the freshly baked cakes was 42.9% by weight.

EXAMPLE 4

A sweet dough was produced using conventional sponge and doughprocessing and the following composition:

    ______________________________________                                                           (Weight %)                                                 ______________________________________                                        Sponge:                                                                       Patent Flour         22.5                                                     Emulsifier           0.2                                                      Yeast Food           0.1                                                      Fresh Yeast          2.2                                                      Water                15.7                                                     Dough:                                                                        Patent Flour         26.7                                                     Sugar                9.2                                                      Non-Fat Milk Solids  1.7                                                      Egg Whites Solids    1.5                                                      Flavors & Colors     1.3                                                      Fresh Yeast          1.7                                                      Water                3.9                                                      Emulsifier           1.6                                                      Aqueous Dispersion (Example 2)                                                                     11.7                                                     ______________________________________                                    

The sponge ingredients were mixed together for 3 minutes on 2nd speed ina 12-quart bowl using a dough hook and a Hobart A-200 mixer. The spongewas set to ferment for one hour. To mix the dough all ingredients wereplaced in the Hobart bowl and mixed for 30 seconds on 1st speed and 10minutes on 3rd speed until the dough was fully developed. The dough wasthen divided, rounded, molded into loaf-shaped form and proofed for 70minutes at 90° F. (32.2° C.) and 80% R.H. The dough loaves were bakedfor 23 minutes at 380° F. (193.3° C.).

The resulting loaves had excellent grain, texture and volume and werecommercially-acceptable after five days of ambient storage.

EXAMPLE 5

Hamburger rolls were prepared using a conventional dough formulation asa control and a variant dough formulation wherein a portion of the waterin the conventional formulation was replaced by an equal amount of waterfrom a 10% solids aqueous dispersion (based on weight of water), usingthe solids distribution of the aqueous dispersion Example 2.

    ______________________________________                                                       Control       Variant                                          Ingredient     (weight %)    (weight %)                                       ______________________________________                                        Water          30.9          23.3                                             Aqueous Dispersion                                                                           --             8.2                                             Compressed Yeast                                                                              1.9           1.9                                             Bread Flour    53.7          52.7                                             Salt            0.8           0.7                                             Sugar           5.1           5.1                                             Non-Fat Milk Solids                                                                           2.5           2.5                                             Vegetable Shortening                                                                          5.1           5.1                                             ______________________________________                                    

The dough ingredients were mixed for 12 minutes and had a doughtemperature of 87° F. (30.6° C.) out of the mixer. Floor time was 25minutes.

The dough was divided into 2.25 ounce (63.8 g) pieces shaped into rollsand proofed for 20 minutes at 88° F. (31.1° C.) and 80% relativehumidity. The dough pieces were baked at 440° F. (226.7° C.) until done.The variant rolls were judged to have better volume, softer crumb,darker crust color, and had a shorter bake time than the control rolls.

EXAMPLE 6

Hamburger rolls were made using conventional sponge and dough processingand the following formulation:

    ______________________________________                                                           (Pounds)                                                   ______________________________________                                        Sponge:                                                                       High Protein Flour   280                                                      Water                164                                                      Yeast Food           1.5                                                      Compressed Yeast     16                                                       Emulsifier           2                                                        Vitamins & Minerals  0.13                                                     Dough:                                                                        High Protein Flour   120                                                      Water                44                                                       High Fructose        48                                                       Corn Syrup(42)                                                                Compressed Yeast     3                                                        Salt                 8                                                        Mold Inhibitor       1                                                        Dough Conditioner    2                                                        Potassium Bromate    (3 tablets)                                              Aqueous Dispersion (Example 2)                                                                     20                                                       ______________________________________                                    

The sponge and the dough ingredients were mixed for 1 minute at lowspeed and 7 minutes at high speed. The dough was divided, proofed forabout an hour at 103° F. (39.4° C.) dry bulb and 95° F. (35° C.) wetbulb temperatures and baked for 7.5 minutes at about 405° F. (207.2°C.). The resulting rolls possessed a slightly lower volume, but stayedsofter longer and had a better flavor when compared to conventionalcommercial rolls which usually have a small amount of fat.

EXAMPLE 7

A danish dough was produced using a conventional straight dough with aroll-in mixture for lamination effect.

    ______________________________________                                        Dough:               %                                                        ______________________________________                                        Water                21.0                                                     Flour                46.5                                                     Sugar                10.4                                                     Yeast, Fresh         2.9                                                      Salt                 0.7                                                      Non-fat Milk Solids  3.1                                                      Egg White Solids     .7                                                       Emulsifier           1.7                                                      Yeast Food           .1                                                       Flavors              1.2                                                      Aqueous Dispersion (Example 2)                                                                     11.7                                                                          100.0                                                    ______________________________________                                    

All ingredients were mixed together for 5 minutes on 2nd speed in a12-quart bowl using a dough hook on a Hobart A-200 mixer. Doughtemperature was 62° F. (16.7° C.) after mixing. The dough was thensheeted.

Butter, margarine or a fat-free roll-in material could be utilized forforming the laminated danish dough.

The roll-in mixture was applied to the sheeted dough piece at a ratio ofapproximately 1 to 3 (roll-in/dough), using typical danish roll-in,sheeting and folding procedures. The finished dough piece hasapproximately 24 layers of dough/roll-in mix. The dough was sheeted to athickness of about 3/4 inch (19 mm). The dough piece was divided intosmaller pieces about 11/2 inches (38 mm) by 16 inches (406 mm) andweighing 15 ounces (425 g). The dough piece was spiraled and then formedinto a ring with the ends overlapping and pressed together. The danishring was placed on a lightly greased baking pan. The ring was proofed at90° F. (32.2° C.), 80% R.H. for 60 minutes. The ring was baked at 380°F. (193-3° C.) for 25 minutes. The resulting ring exhibited flat, ovalgrain structure with typical danish appearance and good volume. Thebaked, danish ring has texture and flavor and wascommercially-acceptable after several days of ambient storage.

EXAMPLE 8

Oatmeal-raisin cookies were prepared using the following ingredients:

    ______________________________________                                        Ingredient           (Weight %)                                               ______________________________________                                        Sugar                27.0                                                     Aqueous Dispersion (Example 2)                                                                     8.1                                                      Molasses             6.4                                                      Salt                 0.4                                                      Egg Whites Solids    0.6                                                      Milk Solids Non Fat  0.5                                                      Maltodextrin         1.1                                                      Leavening Agents     1.1                                                      Spices               .2                                                       Flavors              .3                                                       Emulsifiers          .1                                                       Water                5.9                                                      Oats                 16.1                                                     Flour                18.8                                                     Raisins              13.4                                                                          100.0                                                    ______________________________________                                    

The ingredients were mixed together for 3 minutes on 1st speed in a12-quart bowl using a flat paddle on a Hobart A-200 mixer. The resultingdough was divided into approximately one-half ounce pieces and placed ona cookie baking pan. The cookies were baked for 9 minutes in a 400° F.(204.4° C.) oven. The resulting cookies were soft and chewy and arecommercially acceptable after several days of ambient storage.

EXAMPLE 9

A bread was prepared using the following ingredients:

    ______________________________________                                        Ingredient           (Weight %)                                               ______________________________________                                        Water                14.1                                                     Flour                38.3                                                     Yeast                1.0                                                      Emulsifier           .7                                                       Yeast Food           .2                                                       Fiber, Wheat         3.4                                                      Aqueous Dispersion (Example 2)                                                                     35.2                                                     Vital Wheat Gluten   4.2                                                      Sugar                1.7                                                      Vinegar              .4                                                       Salt                 .8                                                                            100.0                                                    ______________________________________                                    

All ingredients were mixed together in a 20-quart bowl with dough hookon a Hobart A-200 mixer, one minute on 1st speed, 10 minutes on 2ndspeed. The dough fermented for 1 hour, then was divided into 26.25 ouncedough pieces and rounded with floor time (resting time) of 10 minutes.The rounded pieces were then moulded into typical bread loaves anddeposited into baking pans. The loaves were proofed at 85% R.H. and 95°F. (35° C.) for 70 minutes. The loaves were then baked at 425° F.(218.3° C.) for 22 minutes and removed from the pan for cooling. Theloaves exhibit excellent volume, cell structure and soft texture. Theloaves were commercially acceptable after five days.

EXAMPLE 10

A high-fiber bread was made in accordance with Example 9 with thesubstitution of an aqueous dispersion having a 20% solids contentconsisting of 1 part xanthan, 1 part guar, 8 parts milk solids non-fatand 10 parts oat fiber for the aqueous dispersion of Example 2. For suchproducts the amount of hydrated, insoluble fiber added to the dough fromthe aqueuous dispersion is relatively high, here 8.1 parts per 100 partsof flour, and will typically be on the order of 6 to 12 parts hydrated,insoluble fiber per 100 parts of flour. Additional insoluble fiber maybe added to the dough as a dry ingredient, typically at a level of from2 to 10 parts, preferably 2 to 6 parts, per 100 parts of flour. Afat-free, high-fiber bread made in accordance with this example has goodtaste, texture and consumer acceptance.

EXAMPLE 11

A fat-free, high-ratio cake was prepared with non-chlorinated flour.Typically non-chlorinated flour dictates that the sugar level in thecake batter be less than the flour level (i.e., low-ratio). Chlorinatedflours enable the production of high-ratio cakes; however, the use ofchlorinated flour is restricted by some governmental agencies.

    ______________________________________                                        Ingredient           (Weight %)                                               ______________________________________                                        Sugars               23.6                                                     Emulsifier           0.8                                                      Nonfat dry milk      2.7                                                      Flour, non-chlorinated                                                                             19.5                                                     Maltodextrin         2.3                                                      Starches             6.5                                                      Aqueous Dispersion (Example 2)                                                                     6.8                                                      Water                17.8                                                     Egg Whites           18.0                                                     Flavors              0.7                                                      Salt                 0.3                                                      Leavening Agents     0.9                                                      Preservative         0.1                                                      Color                <0.1                                                     ______________________________________                                    

Mix all of the ingredients until a smooth batter is formed. Run thebatter through a continuous mixer to obtain a specific gravity of 0.925.The batter was distributed to loaf pans at 15.5 ounces (440 g) per panand baked at 380° F. (193.3° C.) for about 40 minutes until goldenbrown. The resulting cake had good volume, grain and color as comparedto conventional, high-ratio cakes made with chlorinated flour and werepreferred to conventional low-ratio cake made with non-chlorinatedflour.

EXAMPLE 12

A low-ratio cake was produced with non-chlorinated flour. The cakebatter formulation is typical of European, low-ratio cakes with theaqueous dispersion of this invention included as an addition.

    ______________________________________                                        Ingredient       (Weight %)                                                   ______________________________________                                        Whole eggs       15.4                                                         Sugar            18.2                                                         Flour, nonchlorinated                                                                          30.3                                                         Butter           15.2                                                         Leavening Agents  1.2                                                         Milk             15.2                                                         Aqueous Dispersion                                                                              4.5                                                         ______________________________________                                    

The butter and sugar were creamed together at room temperature and thenheat was applied to produce a light and airy texture. The aqueousdispersion was warmed and then added to the butter-sugar blend whilemixing was continued. Thereafter the eggs were warmed and slowly added.The flour was presifted, added to the above mix together with theleavening agents, and mixed just until these ingredients areincorporated. Milk is warmed and mixed in until a smooth batter isformed. Overmixing is avoided. The batter was distributed into loaf pansand baked at 360° F. (182.2° C.) for about 28 to 30 minutes until goldenbrown. The resulting cake had good volume, color and grain. The cake wasas firm but less dry than the conventional low-ratio cake and waspreferred thereto.

EXAMPLE 13

A fat-free, low-ratio cake was produced with non-chlorinated flour. Thecake batter formulation is free of butter, whole eggs and whole milk butcontains the aqueous dispersion of this invention.

    ______________________________________                                        Ingredient           (Weight %)                                               ______________________________________                                        Sugar                19.2                                                     Flour, non-chlorinated                                                                             32.1                                                     Leavening Agents     1.3                                                      Aqueous Dispersion (Example 2)                                                                     14.4                                                     Egg Whites           14.4                                                     Nonfat dry milk      2.5                                                      Water                16.1                                                     ______________________________________                                    

The aqueous dispersion was warmed and then creamed together with thesugar; thereafter, warmed egg whites were blended in. The flour waspresifted and mixed into the blend along with leavening agents. Thenonfat dry milk was reconstituted in warmed water, added to the abovemixture and mixed until a smooth batter is formed. The batter wasdistributed into loaf pans and baked at 360° F. (182.2° C.) for about 25to 28 minutes until golden brown. The resulting cake was an acceptablefat-free cake having an acceptable grain and a better volume thanconventional fat-containing low-ratio cakes.

We claim:
 1. A method for preparing a baked good comprising the stepsof:preparing an aqueous dispersion having a viscosity of at least 4.0Brookfield units said dispersion containing one or more hydratedpolysaccharide hydrocolloids and one or more hydrated insoluble fibers,wherein the weight ratio of insoluble fiber to polysaccharidehydrocolloid in the dispersion is from 0.8 to 6.0 parts fiber per parthydrocolloid; incorporating the aqueous dispersion into aflour-containing mixture selected from the group consisting of doughsand batters, wherein the level of addition of the polysaccharidehydrocolloid is from 0.1 to 4.0 parts hydrocolloid (dry basis) per 100parts flour; and thereafter, baking the batter or dough to produce abaked good.
 2. The method of claim 1 wherein the level of addition ofthe hydrocolloid is from about 0.25 to 2.0.
 3. The method of claim 1wherein any emulsifier contained in the aqueous dispersion is present ata level below that of the polysaccharide hydrocolloids.
 4. The method ofclaim 1 wherein the baked good is a high-fiber bread and the hydrated,insoluble fiber is added at a level of from 6 to 12 parts insolublefiber per 100 parts flour.
 5. The method of claim 1 wherein thehydrated, insoluble fiber is added at a level of from 0.1 to 5.0 partsinsoluble fiber per 100 parts flour.
 6. The method of claim 5 whereinthe fiber level is from 0.1 to 2 parts per 100 parts of flour.
 7. Themethod of claim 1 wherein the baked good is a cake produced from abatter and the flour in tile cake batter consists of non-chlorinatedflour.
 8. The method of claim 1 wherein the baked good is an essentiallyfat-free baked good.
 9. The method of claim 8 wherein the baked good isa cake produced from a batter.
 10. The method of claim 8 wherein thebaked good is a cookie produced from a dough.
 11. The method of claim 8wherein the baked good is a bread or roll produced from a dough.
 12. Themethod of claim 8 wherein the baked good is a sweet good produced from adough.
 13. The method of claim 8 wherein the baked good is a laminatedsweet good produced from a dough.
 14. The method of claim 8 wherein thepolysaccharide hydrocolloids consist of an anionic gum and agalactomannan gum.
 15. The method of claim 14 wherein the anionic gum isxanthan gum.
 16. The method of claim 15 wherein the galactomannan gum isguar gum.
 17. The method of claim 1 wherein the polysaccharidehydrocolloids consist of non-gelling gums.